NATURALLY-SWEETENED CANDIED LEMON PEELS (AND LEMON SIMPLE SYRUP)

Naturally-Sweetened Candied Lemon Peels with Lemon Simple Syrup (NO refined sugar!)

20 minutes

1 hour and 10 minutes

Difficulty

This is our estimate based on online research.
Calories:	1921
Fat:	0 g
Carbohydrates:	544 g
Protein:	0 g
Calculated per 3 cups.

by ACleanBake

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Yield: 3 cups

Ingredients

4 - 5 whole 4 - 5 whole 4 - 5 whole Lemon, meat removed, thinly sliced
3 cups 3 cups 3 cups Water
2 cups 2 cups 2 cups Honey, Raw, or sugar, i used honey, or 1 cup each

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a pot that fits the peels with extra room to spare, cover the peels with water from the tap and bring to a boil.
Boil for about 3-5 minutes before draining the water. Return the peels to the pot and repeat.
After the second boil, place the cooked peels in a bowl and set them aside.
Pour the sugar or honey (or both) plus an additional 2 cups of water into the pot, stir briefly, and bring it to a boil. Stir and dissolve the sugar/honey into the water, then add the lemon peels.
Bring the pot back to a low boil and cook for one hour until the water is thick and has been reduced to below the level of the lemon peels and the peels are translucent.
Turn the heat off and let the peels cool completely in the pot with the liquid, and leave the top off.
After the peels and cooking liquid have cooled completely, strain the peels, reserving the liquid in a separate container.
Put a cooling rack over a cookie sheet or cutting board covered with wax paper or a nonstick pad. Distribute the lemon peels evenly across the rack and set aside in a cool, dry place to cool completely for about 24 hours, or dry for about 3 hours before pressing gently into a bowl of granulated sugar to coat.
Once the peels are completely dry, or have been thoroughly coated with sugar, dip halfway in melted chocolate and place back on the drying rack until the chocolate hardens (optional).
Store the lemon peels and simple syrup separately in airtight containers at room temperature for up to a week, or in the freezer for up to 6 months.

Notes

Dark Chocolate melted, for dipping. optional Granulated Sugar, for garnish optional This recipe makes about 3 cups lemon peels and 1 cup (give or take) simple syrup. When using honey, it is normal that your lemon peels will not ever completely "dry". I dried mine for 24 hours, and they remain moist and sticky in spite of it. Don't get me wrong; they're delicious, but you will be more likely to need a napkin after eating them! Recipe adapted from Martha Stewart